Mixed Olive Fougasse
Mixed Olive Fougasse — a Bakels recipe, makes 113 Fougasse. Uses Bakels Artisan Bread Concentrate 7% 12.5 kg.
- mixing time (slow speed)
- 5 min
- mixing time (fast speed)
- 8 min
- dough temperature
- 24-26 °C
- bulk fermentation time
- 60 min
- scaling weight
- 200 g
- resting time
- 10 min
- proofing time (dry prove)
- 60 min
- baking temperature
- 240 °C
- baking time
- 15 min
Ingredients
Group 1
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Wheat flour | 10.000 kg | 100% |
| Bakels Artisan Bread Concentrate 7% 12.5 kgCountry Oven® Artisan Bread 7% Concentrate | 0.700 kg | 7% |
| Yeast | 0.250 kg | 2.5% |
| Salt | 0.180 kg | 1.8% |
| Water | 8.000 kg | 80% |
| Mixed olives | 3.500 kg | 35% |
Method
Add all ingredients (except mixed olives) into a spiral mixing bowl.
Mix for 5 minutes on slow speed and 8 minutes on fast speed, until fully developed.
Add the mixed olives and mix on slow speed until clear.
Dough temperature should be 24-26°C.
Bulk for 60 minutes at room temperature, covered with plastic.
Scale at 200g and mould into round shape.
Leave to rest for 10 minutes, flatten and cut with scraper.
Dry prove: 60 minutes at room temperature, place on rack and cover with rack cover.
Bake at 240°C for 15 minutes, with steam.
Brush with olive oil upon exit from the oven.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.